Tomato and Egg Soup

by Love braised pork

4.6 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

2

I have eaten tomato soup made by my mother since I was a child. She loves to drink it very much. What she cooks is not the clear soup that everyone uses. Instead, she cooks the tomatoes until they are softened and boiled, and finally thicken the egg liquid and add some coriander. This approach. After getting married, he gave it to her husband, and he liked it very much. He said that many people make tomato soup and put sesame oil in the end. I just don’t put sesame oil in this method, so he likes it. There is no coriander in the house today, otherwise it will taste even better if you add some coriander at the end! "

Ingredients

Tomato and Egg Soup

1. Prepare ingredients: tomatoes, eggs, starch, green onion and ginger, light soy sauce, nine-three peanut oil, salt.

2. Put the tomatoes in boiling water and blanch them until they burst, then take them out and rinse and tear off the skin.

3. Knock the eggs into a bowl and beat them up, chop the peeled tomatoes, chop the green onion and ginger, add starch and water and mix thoroughly.

4. Add peanut oil to the wok when it heats up. After the oil is hot, add the chopped green onion and ginger to the pan.

5. Add the tomatoes and stir fry after it's fragrant

6. After the tomatoes are sautéed and softened, add 10ml light soy sauce

7. Add three more bowls of water

8. After the water is boiled, turn off the heat and cook until the tomatoes are soft and rotten, and then add 3 grams of salt.

9. Slowly add the blended starch water until the soup is thick, don't pour it all in.

10. Add the egg liquid slowly

11. You can turn off the heat and bring it out after boiling it.

Tips:
Add light soy sauce as you like, just don’t add it if you don’t like it.

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